At GrainAndGreen, we're of the mind that extraordinary pizza begins with first-rate dough. With over thirty years of refining our method, we're thrilled to divulge certain tips to you. While the precise composition remains our little secret (some rituals are best kept undisclosed!), these guidelines will help you craft pizzeria-caliber pizza dough within your own kitchen.
Choose Your Flour Wisely
The cornerstone of a standout pizza dough lies in the use of premium flour. Our suggestion is 00 flour, a superfine Italian variety with a moderate protein level (approximately 12%), yielding a balance of structure and softness. In the absence of 00 flour, a satisfactory alternative is bread flour, though the resulting texture will differ a touch.
Optimal Water Temperature and Dough Hydration
Your water's temperature is key in dictating the fermentation duration and dough formation. For extended fermentation (enhancing flavor), opt for cooler water at about 45°F (7°C). Warmer water, around 85°F (29°C), will speed up the process. The water to flour ratio, or hydration, should be within 60-70% for the best results in typical home ovens.
Yeast in Moderation, Patience in Excess
For a truly savory dough, minimize yeast usage and maximize fermentation time. We employ a mere 0.2% fresh yeast in relation to the flour weight, allowing the dough to ferment for 24-48 hours. This extended time frame cultivates a wealth of complex tastes and results in dough that's more agreeable to the stomach.
Salt's Structural Role
Salt not only imparts flavor to your dough but also fortifies the gluten network and maintains yeast activity in check. We advocate for the use of delicate sea salt at a percentage of 2.5-3% relative to flour weight. Incorporate it once the flour and water begin to merge to keep it from directly affecting the yeast.
The Fermentation Craft
Post-mixing, give your dough a bulk fermentation at room temperature for about two hours, followed by division into balls. Place the portions in lidded containers and refrigerate them for a period of 24-72 hours. It is during this cool fermentation that enzymes start transforming starches into sugars, which translates to profound flavor and the crust's characteristic golden hue.
Delicate Handling
Prior to crafting your pizza, take the dough out of the fridge one to two hours ahead to let it reach room temperature. Treat the dough with care to maintain the developed air bubbles. Rather than rolling it out, use your fingertips to gently press and stretch the dough, safeguarding the valued air pockets.
Intense Heat is Key
While our wood-fired ovens can achieve a scorching 850°F (454°C), typical home ovens usually cap at about 550°F (288°C). To make up for this, preheat a pizza stone or steel for a minimum of one hour, providing that crucial intense bottom heat necessary for a crunchy exterior and a fluffy middle.
Honing your pizza dough skills is an ongoing process. Every preparation is an opportunity to learn something new. Keep a logbook, tweak your approach, and determine the best fit for your distinctive kitchen setup.
If you're keen to witness our dough creation up close, consider attending one of our monthly pizza classes where Chef Julian will showcase these techniques in detail. Peek at our event schedule for the upcoming dates!